Best 3 Leftover Meatloaf Soup Recipes

Calling all meatloaf lovers! Get ready to transform your leftover meatloaf into a hearty and comforting soup that will warm your soul on a chilly day. This delicious soup is packed with flavor and textures, making it a perfect meal for busy weeknights or lazy weekends.

Our collection of leftover meatloaf soup recipes offers a variety of options to suit every taste. Whether you prefer a rich and creamy tomato-based soup, a light and flavorful broth-based soup, or something in between, we've got you covered. Each recipe is easy to follow and uses simple ingredients that you probably already have on hand.

So, gather your leftover meatloaf, your favorite vegetables, and your trusty soup pot, and let's get cooking! From the classic meatloaf and potato soup to the more adventurous Asian-inspired meatloaf and noodle soup, there's a recipe here for everyone to enjoy.

Here are our top 3 tried and tested recipes!

LEFTOVER MEATLOAF SOUP

Leftover Meatloaf Soup image

Ok, so I had this leftover meatloaf that no one was going to eat [no one but me likes meatloaf] and I needed to use it up, so I came up with this soup, and it turned out pretty good. I'm really just posting it so I remember how to make it [ha-ha] if you make it, feel free to sub prepared meatballs as well, and to mix up the veggies as to what you have on hand. It makes a lot, but it does freeze okay.

Provided by JesseandRayye

Categories Clear Soup

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1/2 basic meatloaf, chopped (left over)
1 (26 ounce) can diced tomatoes
2 quarts beef broth
1 onion, diced
2 garlic cloves, minced
1 large carrot, diced
1 potato, diced
2 -3 cups frozen vegetables (peas, corn and green beans)
1/4 cup pearl barley (more if you like it thick)
1/4 cup alphabet pasta (or any other small noodles)
2 cups baby spinach leaves (optional)
1 pinch salt and pepper, to taste

Steps:

Sauté onions and garlic in a small amount of oil.
Add carrots and potatoes, and cook for another minute.
Pour in tomatoes (I used to pre-seasoned kind) and allow to simmer for 5 minutes.
Add stock and bring to a boil.
Add frozen vegetables, barley and pasta, and meatloaf.
Return the pot to a boil, cover and let simmer for 20 minutes or until barley is tender.
Toss in a few handfuls of baby spinach leaves (optional).
Add salt and pepper to taste.

HEARTY LEFTOVER MEATLOAF SOUP

Hearty Leftover Meatloaf Soup image

Believe it or not, this is a great way to stretch that little bit of leftover meatloaf, starting with canned tomato soup. We all need to stretch a little bit these days, don't we?

Provided by JackieOhNo

Categories Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon canola oil
1 small onion, chopped
1/4 teaspoon pepper
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can diced tomatoes
1 (10 3/4 ounce) can condensed tomato soup
1 lb leftover meatloaf, cut into chunks
2 tablespoons Worcestershire sauce
1 cup water
1/2 cup shredded cheddar cheese, 2 oz

Steps:

In pot, heat oil over medium heat. Add onion and pepper; cook, stirring occasionally, until onion is softened, 3 minutes.
Add broth, tomatoes with their juice, undiluted soup, meat loaf, Worcestershire sauce, and water. Bring to boil; reduce heat to medium-low.
Cook until meatloaf is heated through, about 20 minutes. Serve sprinkled with cheese.

Nutrition Facts : Calories 464.8, Fat 26.1, SaturatedFat 9.7, Cholesterol 119.2, Sodium 1684.9, Carbohydrate 20.4, Fiber 2.6, Sugar 11.7, Protein 37.9

LEFTOVER MEATLOAF SOUP

Leftover Meatloaf Soup image

Provided by Nancy Fuller

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 cups chicken broth or stock
6 ounces leftover cooked meatloaf, cut into bite-size pieces (about 2 cups)
2 cups leftover mashed potatoes, warmed
1 1/2 cups leftover cooked green beans, cut into bite-size pieces, or thawed frozen green beans
1 1/2 cups leftover cooked carrots, cut into bite-size pieces, or thawed frozen carrots
1/2 cup frozen cipollini or pearl onions, thawed
1/4 head escarole, chopped
2 tablespoons chopped fresh herbs, such as parsley, dill or oregano, for garnish

Steps:

In a medium pot, heat the chicken broth to a simmer, then stir in the meatloaf, mashed potatoes, green beans, carrots, onions and escarole. Bring back to a simmer and cook until the escarole is wilted and the meatloaf is heated through, about 5 minutes.
Top with the chopped fresh herbs and serve.

Tips:

Choose the right leftover meatloaf. The best meatloaf for soup is one that is not too dry or crumbly. A moist, flavorful meatloaf will result in a more flavorful soup.
Don't be afraid to experiment with different vegetables. The vegetables in this soup are just suggestions. Feel free to add or omit vegetables based on your own preferences.
Season the soup to taste. The amount of salt and pepper you add will depend on your personal preference. Taste the soup as you go and adjust the seasonings as needed.
Serve the soup with your favorite toppings. Some popular toppings for meatloaf soup include sour cream, shredded cheese, and croutons.

Conclusion:

This leftover meatloaf soup is a delicious and easy way to use up leftover meatloaf. It's also a great way to get a healthy meal on the table in a hurry. So next time you have leftover meatloaf, don't throw it away! Make this soup instead.